JP2013215164A - Dressing and dressing-type seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a dressing and a dressing-type seasoning having good flavor release and texture.SOLUTION: A gelatinous and concentrated solution dressing or dressing-type seasoning with very excellent flavor release is prepared using pectin, vinegar, salt and calcium salt. As for a gelling reaction when mixing pectin and calcium salt, the lower the esterification degree of pectin is, the higher the reactivity is. Dressings or dressing-type seasonings of various textures can therefore be prepared according to the kinds in use.

Description

  The present invention relates to a flavor release and a textured dressing and a dressing type seasoning.

  Dressing refers to liquid or gel seasonings applied to salads, etc., ranging from high to low viscosity such as salad dressing, French dressing, mayonnaise, Italian, Thousand Island, Japanese style dressing, vinegar・ It is made by adding spices, herbs, liquor, etc. based on oil and salt. Many variations using various spices and ingredients have been developed to cope with the diversification of eating habits. Dressings that are reduced in calories by adding edible oils and fats and that reduce salt are also gaining popularity.

In Japanese Agricultural Standards, dressing refers to mayonnaise or salad creamy dressing, and is prepared by adding salt, sugar, spices, etc. using edible vegetable oil and brewed vinegar or citrus juice as main ingredients and emulsifying in oil-in-water droplets Or a seasoning in a separated state, and a pickled vegetable such as pickles.
Dressing type seasonings are prepared by adding salt, sugars, spices, etc. to vinegared or citrus fruit juice, and are mainly used for salad dishes etc. It is defined as not.

A semi-solid dressing is a cream-like dress having a hardness of 30 Pa · s or higher, and an emulsified liquid dressing is an emulsified type having a viscosity of less than 30 Pa · s.
The separated liquid dressing is a type of dressing in which an oil phase such as salad oil and an aqueous phase such as brewed vinegar are separated and shaken and mixed when used.

  In these commercially available dressings and dressing type seasonings, xanthan gum is mainly used for viscosity adjustment (Patent Documents 1 to 3).

  Xanthan gum is a polysaccharide produced by microorganisms, has excellent acid resistance and salt resistance, and its solution exhibits high viscosity, so it is widely used in dressings and dressing type seasonings.

However, when xanthan gum is used, there is a problem that the mouthfeel of the dressing is heavy, the mouthfeel becomes sticky, and the flavor release becomes worse.
In addition, since xanthan does not form a gel by itself, the dressing can only be a highly viscous solution, so if stored for a long period of time, spices such as pepper and herbs that have been dispersed in the dressing will precipitate. was there.
Furthermore, when it settles, it is necessary to shake the container again and disperse it uniformly before topping it on a salad or the like.

  As described above, various types of dressings are commercially available. However, due to the recent diversification of food culture and health consciousness, innovative dressings with low salt and low calories are required.

JP 2008-289388 A JP 2007-209288 A JP 2005-253425 A

  An object of the present invention is to provide a dressing and a dressing type seasoning having a good flavor release and texture.

As a result of intensive studies, the present inventors have found that flavor release is very excellent when a gel-like and concentrated solution dressing or dressing-type seasoning is prepared using pectin.
That is, the present invention is a dressing and a dressing type seasoning characterized by containing pectin.

  Pectin is a polysaccharide contained in the cell walls of apples and lemons, and has been used for centuries to make jams. Industrially, it is extracted mainly from apple pomace and citrus peel. In plant cells, pectin exists in the form of protopectin in combination with cellulose and has the ability to absorb large amounts of water, giving the plant flexibility.

  As the pectin used in the present invention, any commercially available pectin can be used, and the origin thereof is not limited. Therefore, pectin derived from many fruits such as pectin derived from citrus fruits such as apple-derived pectin and lemon can be used.

  The types of pectin are roughly classified into high methoxyl pectin (HM pectin) and low methoxyl pectin (LM pectin), each having a different gelation mechanism. In the present invention, LM pectin can be preferably used. LM pectin has the property of gelling with divalent metal ions such as calcium and is used in various food fields.

  However, its field of use has been limited to sweet foods such as jams and confectionery. This is because in salty foods containing salt, soy sauce, etc., there was a concern that gelation of LM pectin might be hindered.

  However, it was found that LM pectin gel was formed without any problems even in food systems containing salt and vinegar. In other words, it has been found that when a gel dressing is prepared using the gelation mechanism of LM pectin, a flavor release is very good and an optimum dressing can be prepared as a dipping sauce for vegetables. That is, the present invention is a dressing and a dressing type seasoning utilizing the characteristics of LM pectin gel.

The dressings and dressing type seasonings of the present invention are:
(1) Flavor release is very good. (2) Seasoning liquid and seasoning are not separated by making it into a gel. (3) Because it stays on top of vegetables in an appropriate gel, there is no overcoating. (4) Since it is transparent jelly-like, it looks gorgeous when topped with vegetables and is appetizing. (5) Because it has excellent adhesion, it is suitable as a dip sauce to eat on vegetable sticks and warm vegetables. is there.

  LM pectin is commercially available in a variety of different degrees of esterification (DE) and amidation (DA). DE is the proportion of methyl esterified galacturonic acid, and DA is the proportion of amidated galacturonic acid. In the gelation reaction when LM pectin and calcium salt are mixed, the reactivity is generally higher as the degree of esterification is lower. By using pectin of different DE and DA, dressings and dressing type seasonings having various textures can be prepared.

  As such LM pectin different from DE and DA, those produced from various raw materials can be used, for example, citrus pectin such as lemon, lime, orange, grapefruit and apple pectin are commercially available. These may be used.

  If the blending amount of LM pectin is too small, a gel is not formed and the shape retention is poor. On the contrary, when the amount is too large, when LM pectin and calcium are mixed, the reaction rapidly proceeds to form a partial gel called a pregel. The amount of LM pectin is preferably 0.5 to 2.0%, more preferably 0.8 to 1.5%.

  Calcium salts used with LM pectin include, for example, calcium chloride, calcium acetate, calcium lactate, calcium gluconate, monocalcium phosphate, calcium malate, calcium sulfate, calcium hydroxide, calcium citrate, dicalcium phosphate, tricalcium phosphate, Examples thereof include bone meal, calcium carbonate, shellfish powder, and eggshell powder. Calcium chloride, calcium lactate and calcium gluconate are preferred because of their high solubility in water and high calcium content. The compounding amount of calcium may be an amount that reacts with LM pectin to gel, and specifically, calcium is preferably 10 mg or more and 30 mg or less per 1 g of pectin. If the amount is too large, when LM pectin and calcium are mixed, the reaction rapidly proceeds to form a partial gel, so-called pregel.

  As edible vinegar, any of vinegars such as cereal vinegar (rice vinegar, rice black vinegar, barley vinegar) and fruit vinegar (apple vinegar, grape vinegar) and synthetic vinegar can be used.

  Examples of spices include pepper, mustard, turmeric, turmeric, and saffron.

  Sugars are added to adjust the taste of dressings and dressing type seasonings. Sugar (granulated sugar, super white sugar, brown sugar, Santoyu, medium disaccharide), glucose, fructose, mixed sugar, starch syrup, oligosaccharide (isomalto-oligosaccharide, galactooligosaccharide, fructooligosaccharide, xylo-oligosaccharide, whey oligosaccharide, nigero-oligo Sugar, trehalose, dextrose, lactulose, gentiobiose, raffinose, stachyose), stevia, honey, etc. can be used singly or in combination.

  Various thickeners can be used in combination with LM pectin to adjust the texture of the dressing. For example, xanthan gum, tarragant gum, gellan gum, locust bean gum, guar gum, tamarind seed gum, gum arabic, agar, sodium alginate, fur celeran, starch, etherified starch, esterified starch, dextrins, glucomannan, etc. be able to. Thereby, the gel-like dressing and dressing type seasoning of various food textures can be prepared.

  The present invention will be described in the following examples, but the present invention is not limited to the dressing shown in these examples.

[Example 1]
The blending ratio of the dressing of Example 1 is shown in Table 1. Pectin was dispersed in water and dissolved by heating. Grain vinegar was added to and mixed with this solution, and then a calcium salt solution taken with a small amount of water and then a salt / condiment solution were added and mixed. Thereafter, the container was filled and cooled to prepare a dressing.

  Further, in the same procedure, a dressing in which pectin was changed to xanthan gum as Comparative Example 1 and a dressing in which pectin was changed to gellan gum as Comparative Example 2 were prepared. The respective formulations are shown in Tables 2 and 3.

  The dressing of Example 1, Comparative Example 1, and Comparative Example 2 was subjected to sensory evaluation by a five-point method by seven specialist panels. The sensory evaluation results are shown in Table 4. The Example which is a product of the present invention was remarkably high in comparison with Comparative Example 1 and Comparative Example 2 in terms of flavor release and appearance.

[Example 2]
Table 5 shows the results of examining the adhesion and transparency of the dressing of the present invention using various LM pectins having different degrees of esterification and amidation.

Transparency of the dressing and adhesion to vegetables were judged visually. Since pectin with a low DE such as pectin A has high reactivity with calcium, a partial gel called a so-called pregel is formed, so that a homogeneous gel cannot be formed. Also, pectin B became a hard gel like agar, so the adhesion to vegetables was low. Pectin C, D, E, and F were able to prepare dressings with excellent adhesion and transparency to vegetables.
Moreover, the change in gel strength when the various dressings prepared in Example 2 were stored at 37 ° C. for 11 weeks was examined. The gel strength tended to be slightly higher with storage, but there was no problem with the dressing properties. It is a dressing with excellent storage stability.

[Example 3]
As dip dressings for vegetables and the like, the respective compositions of plum bonito taste, eggplant & ginger taste, and black vinegar carrier taste are shown in Tables 6-8. Two types of pectin were used. Among them, pectin A was added to make it easy to float, such as spices, FD plum meat, coconut husk and ground sesame seeds so that they could be uniformly dispersed and gelled. All dressings had good adhesion to vegetables and were optimal as dip dressings.

Claims (2)

  Dressing and dressing type seasoning characterized by containing pectin, vinegar, salt, and calcium salt   The dressing and dressing type seasoning according to claim 1, wherein the pectin is LM pectin.